This month provides many opportunities to play hostess.
Whether you’re planning brunch in honor of mom, a luncheon to express appreciation for hardworking teachers, birthday parties, or a bridal tea…
Cupcakes abloom with colorful candy flowers, lend a springtime feel to any May menu!
Candy Flower Cupcakes
- 12 cupcakes (undecorated)
- 16oz. can chocolate frosting
- Chocolate jimmies/sprinkles
- Sunkist Fruit Gems (6-2.05oz. packages)
- Mega Candy Buttons
- Colored toothpicks
- 1/4 c. white chocolate chips
- 2-3 tbsp. granulated sugar
- Wax paper
To create flowers, separate green candy disks from the rest and set aside.
Insert one red toothpick into each of the raspberry and grapefruit flavored candies, a yellow toothpick into each lemon candy, and an orange toothpick into the orange.
Remove candy buttons in the colors of your choice from paper backing. Melt white chocolate chips. Dab a tiny amount onto the backs of candy buttons, then quickly adhere to flower fronts.
For leaves, pour granulated sugar onto a sheet of wax paper. Carefully cut green candies in half with a sharp knife. Press the sticky edges into sugar granules until well-coated. Insert one green toothpick into each leaf.
Using a small metal spatula or butter knife, spread a thin layer of chocolate frosting over the surface of cupcakes. Gently roll edges of wet frosting in a shallow bowl filled with chocolate jimmies.
Place two candy flowers atop each cupcake at varying heights, followed by one leaf.
Serve and enjoy!
*Yields one dozen cupcakes.